Napa Cabbage Salad

Name: Napa Cabbage Salad
Total time: 12 min
Ingredients: 3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons); 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 teaspoons Dijon-style mustard; 1 tablespoon red-wine vinegar; 1 tablespoon soy sauce; 3 tablespoons canola oil; 1 firm head Napa cabbage (about 1 pound)

5.0

(291)

cooking.nytimes.com

Your recipes

Total: 12 minutes

Servings: 6

Author : Jacques Pepin

dairy free nut free vegan

Ingredients

Remove All · Remove Spices · Remove Staples

3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)1/2 teaspoon salt1/2 teaspoon freshly ground black pepper2 teaspoons Dijon-style mustard1 tablespoon red-wine vinegar1 tablespoon soy sauce3 tablespoons canola oil1 firm head Napa cabbage (about 1 pound)

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.

Step 2

Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.